Gluten Free Spaghetti Bolognese

Gluten Free Spaghetti Bolognese

One of my favourite one-pot meals is spaghetti bolognese. I love it because it's nourishing and comforting, easy to prepare and budget-friendly. It keeps for a few days in the fridge or freezes well into portions if you're a little time poor. This recipe is also in my PURELY DELICIOUS cookbook. My secret to the perfect bolognese starts with soffrito of vegetables that add fibre, antioxidants and the rich flavour. I've also used good quality grass-fed beef because I love the greater depth of flavour it gives to the overall dish, plus it has a better nutritional profile compared to grain-fed varieties. The important thing to do is to slowly cook your spaghetti bolognese over a slow heat for 1  hour or until the flavours have married perfectly in the pot. Enjoy.

 

INGREDIENTS

Serves 6

BOLOGNESE 

2 onions, chopped

2 carrots, grated or finely diced

2 celery sticks, finely diced

1 red apple, grated

500 g (16 oz) grass-fed beef mince

2 kg (4.4 lb) fresh Roma tomatoes, chopped

2 tablespoons tomato paste

250 ml (1 cup) good drinking red wine

250 ml (1 cup) water

Sea salt to taste

Grana Panado, pecorino or Parmesan to serve, grated

fresh chopped parsley to garnish

Vegetable spaghetti or gluten free spaghetti to serve

Pesto to serve

ZUCCHINI SPAGHETTI

1 kg zucchini or your choice of vegetable spaghetti

2 large handfuls baby spinach leaves

4 tablespoons pesto

PESTO

1 large bunch basil leaves

1 large bunch parsley leaves, chopped

a generous handful of grated parmesan

3 tablespoons extra virgin olive oil or avocado

a little flaked salt

1 - 2 tablespoons cold water

METHOD

TO MAKE THE BOLOGNESE

Saute onion, carrots,  celery and apple until softened.

Add mince and cook through for a few minutes.

Add tomatoes , tomato paste, red wine and water and mix through.

Cover and cook, stirring occasionally until the sauce is lovely and rich. This may take 45-60 minutes.

Season to taste.

Serve with zucchini spaghetti or gluten free spaghetti of your choice.

TO MAKE THE ZUCCHINI SPAGHETTI

Run the zucchini along a mandolin to form nice long spaghetti strips. Or use a julienne slicer.

Toss zucchini in a pan over a medium heat for 1 – 2  minutes with pesto and spinach.

Divide zucchini spaghetti onto serving bowls and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.

Serve immediately and enjoy.

TO MAKE THE PESTO 

Combine ingredients into a food processor and taste for seasoning.

Alternatively chop by hand using a Mezzaluna herb chopper.

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